Learn how to make a unique eggless pistachio, saffron and cardamom cake with layers of whipped cream, completed with beautiful rose swirls on top
This video teaches you how to make an eggless sponge cake with a slight twist to it. Yes, we add some pistachio powder along with saffron and cardamom. Once out from the oven learn the correct way of cooling down the cake before you start to decorate it. Next we show you how to layer the cake with whipped cream, pistachio powder and praline. We will finish off the cake with easy rose swirl piping on top using the fabulous 1M nozzle. The side of the cake will be cutely decorated with saffron strands and sliced pistachios to complete the dreamy look.
Ingredients
Flour (Maida) - 1 cup (120 to / 130 gms)
Powdered Sugar - 2 tbsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Condensed Milk - 200g
Butter - 100g
Pistachio Powder - 50 g
Water - 1/2 cup
Vanilla Essence - 1 tsp
Saffron & Cardamom - 1/2 tsp each
Green Food Color - few drops
Whipped Cream (chilled) - 2 cups
Vanilla Essence - 1 tsp
Praline 1/2 cup or 100 gms
How to whip cream
Learn the correct technique on how to whip cream using both fresh cream & whipping cream • Learn the correct tech...
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